Savoury Shortcrust Pie with Cooking Cream and Onions

Ingredients for cooking

1 Pack of Shortcrust

1 kg Neapolitan onions

50 gr Trevalli butter

20 gr flour

2 eggs

100 gr emmental

100 ml Trevalli UHTcooking cream

Salt, black pepper

Preparation

Cut the onions in thin slices, place them in a pot with abundant water and boil until they are soft. Drain and put in a saucepan over a medium heat with the Trevallibutter, salt and black pepper and complete the cooking.

Meanwhile, oil a mould and dust it with flour, then cover it with shortcrust and skewer lightly the bottom with a fork. Mix the eggs, the Trevalli UHTcooking cream, the flour and the onions (once chilled) in a bowl and finish with the chopped cheese.

Stir, pour and level the filling in the mould. Bake at 180° for around 40-45 minutes (after 20 minutes protect the pie with an aluminium foil for kitchen). Remove from the oven, and after 10 minutes, pull it out from the mould.